Spicy Vegan Sausage Pasta
This Spicy Vegan Sausage Pasta is a simple dinner recipe that has the perfect kick. A tomato base, vegan Italian sausage, fresh kale and rigatoni!
Ingredients
- 3/4 pound rigatoni dry
- 3 tablespoons olive oil
- 1 pound vegan Italian sausage I used Beyond Meat
- 3 cloves garlic diced
- 2 shallots finely diced
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon pepper
- salt to taste
- red pepper flakes to taste
- 1 6-ounce can tomato paste
- 1 1/2 cups marinara sauce
- 1 cup non-dairy cream unsweetened, I used Ripple
- 2 cups chopped greens I used kale
- fresh basil for serving
Equipment
Instructions
- Bring a pot of water to a boil. Add pasta and cook until al dente. Reserve 1 cup of pasta water, then drain the pasta.
- Place the empty pot back on the stove and heat the olive oil. Add the vegan sausage and brown on both sides (approx. 3-5 minutes per side). Use a slotted spoon to remove the sausage from the pan.
- Add the garlic, shallots, and seasonings to the pot and cook down for about 1 minute. Add the tomato paste and cook for another minute. Add the marinara sauce and a splash of pasta water. Lower heat and simmer for 10 minutes.
- Pour in the vegan cream and the greens. Toss to combine and cook until the greens are wilted. Add the cooked pasta and toss to combine. Pour in more pasta water until your desired consistency is reached. Taste and adjust salt as needed.
- Serve the pasta hot, topped with fresh basil.
Video
Calories: 501kcal, Carbohydrates: 61g, Protein: 21g, Fat: 20g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 8g, Sodium: 879mg, Potassium: 848mg, Fiber: 6g, Sugar: 12g, Iron: 5mg
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